Carrot Hummus


  • 1 tin chickpeas, drained or about 100g dried chickpeas, soaked overnight and cooked until tender
  • 5-6 large carrots, cleaned + cut into approx 2cm chunks
  • 4-5 tbsp tahina (sesame paste)
  • 1-2 cloves garlic, crushed
  • juice of 1-2 lemons, to taste
  • 3 tbsp olive oil + 1 tbsp to garnish
  • 1-2 tsp ground cumin, to taste (optional)
  • paprika or black olives, to garnish (optional)
  • salt + pepper

Recipe Name

Carrot Hummus


  1. Cook the carrots in boiling salted water until soft. Drain and allow to cool. Place in a food processor or blender with the tahina, chickpeas, half the garlic, half the lemon juice and the 3 tbsp olive oil.
  2. Blend to a paste. Check consistency – you will probably need to add a few tablespoons of water to loosen the hummus to a dipping texture.
  3. Blend again. Now taste and keep adding more garlic, lemon juice, cumin and salt and pepper, blending and tasting until it is as you like it.
  4. Serve on a plate garnished with a sprinkle of paprika and/or black olives, and a trickle of olive oil.